I had just finished writing Cassava with Sweet Coconut Toppings and about to publish this post today, when I received an email from H... attached with a link... I watched the link ~ it gave me goosebumps... a lump in my throat... and near tears...
I decided to re -write ... and paste the video in my post instead.
This event took place on 12th February 2011 in Karrinyup Shopping Centre, Perth ...
Excerpt from the email I received:
The purpose of it is to raise money for the Queensland floods. Each time it is...clicked on, money is raised thru Google ads
If I can get at least one other person to click the video... Variety Club Youth Choir effort to raise funds towards a good cause will not go unnoticed... Bravo...
Note : I wish to spread the good work for the good cause... if there is any legality matters involved... I am unaware of... please advice.. thanks.
And my thoughts and Prayers goes to everyone in Christchurch who has been affected by the earthquake...
Cassava with Sweet Coconut Toppings
1kg of tapioca or CassavaSweet Coconut Toppings
150g palm sugar or gula Melaka
3 knotted pandan leaves
2 cups of dessicated coconut
2 teaspoon corn flour
200ml thin coconut milk
- Steam the tapioca for 40-45 minutes or until soft. Transfer to a bowl, add sugar and salt.. and mash while it is still hot... remember to remove the fibrous bit in the middle. Line a square or round pan with banana leaf. Pour in the mashed tapioca and compact evenly. Ensure that it is firm and level on top.
- Add palm sugar, water and knotted pandan leaves in a saucepan. Bring to boil and stir until sugar is dissolve. Add in dessicate coconut , coconut milk with corn flour. Stir until thicken.
- Spread the sweet coconut toppings onto the compacted tapioca.